I have an obsession! I am obsessed with cooking mushrooms and onions together with the boil-then-fry method that I described in the Saag Mushroom post recently.
Mushrooms are a great ingredient, and they stand up well in many recipes where you need something with a strong flavour, such as in a sandwich! In a good sandwich you will have several other ingredients, like butter, mayo, cheese, so your star filling needs to stand out.
The process is simple. Cut up your ingredients to the size you imagine you want for the final use, taking into consideration some shrinkage. Put them into a non-stick pan with some water and salt and put the heat on high. Put a lid on and let them boil away for 10 minutes or so.
After the 10 minutes, remove the lid and let any remaining water boil off. Add a couple of tablespoons of oil. I like a teaspoon of toasted sesame oil also, but it is not necessary. Stir the ingredients with the oil to get good coverage. Stir ocassional over another 10 minutes or so, but mostly leave to colour. You may find the onion breaking down and sticking - this is all good! Scrape it off and stir in with the rest.
This portion is half a punnet of chestnut mushrooms, but use any of our favourites. My sandwich used Dairygold brand vegan spread, Hellmann's vegan mayo, and some Violife shreds. It was awesome!